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One-Pan Vegan Thai Green Curry

URL: https://jessicainthekitchen.com/thai-green-curry-vegan-gluten-free/

Ingredients

The base

  • 2 tablespoons coconut oil
  • 2 tablespoons green curry paste
  • 1 head broccoli, chopped
  • 1 red onion, chopped
  • 4 cloves garlic, minced

The vegetables

  • ½ medium red bell pepper, cut into strips
  • ½ medium green bell pepper, cut into strips
  • 3 medium carrots, cut into strips
  • 1 medium zucchini, cut into spears

The seasoning

  • ¾ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon coconut sugar or raw sugar
  • 1 tablespoon liquid aminos or tamari

The sauce

  • 1 can coconut milk (13.5 ounces)
  • ½ half lime
  • 1 bunch Thai basil, washed and chopped
  • ½ tablespoon sambal oelek or Sriracha (optional)
  • 2 teaspoons coconut flour (optional)

Instructions

  1. Heat 1 tablespoon of coconut oil in a pan over medium-high heat.
  2. Fry the green curry paste for about 1 minute, then add the chopped onion and cook until slightly translucent, about 8 minutes.
  3. Add minced garlic, then the second tablespoon of coconut oil, followed by the broccoli, red bell pepper, green bell pepper, carrots, and zucchini.
  4. Stir in sea salt, black pepper, coconut sugar, and liquid aminos, then reduce heat to medium and cook until carrots are tender-crisp, about 10-15 minutes.
  5. Add coconut milk, stir, and let it simmer for about 5 minutes.
  6. Squeeze lime juice over the dish, stir, and remove from heat.
  7. Garnish with Thai basil and stir in sambal oelek or Sriracha if using, then serve.

Nutrition Facts (estimated)

Servings
4
Calories
249
Total fat
12g
Total carbohydrates
33g
Total protein
9g
Sodium
1085mg
Cholesterol
0mg

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